Hello, what type of tomatoes are ground up in the 7/11 unpeeled , plum? round? cherry? I would prefer plum for the pulp and sweetness, I think the amount of citric contained in the type of tomato varies ,.. ?

If you are only going to make one type of red pizza, I could see adding other seasoning to the sauce that would complement the pie, but if you are going to make several types, why not individually Tailor the spiced to the pie by adding them to the top of the sauce when assembling the pizza? For example, I don't want dry oregano in the sauce on a Margherita, but I do on a pepperoni. I might want black pepper on a cheese pie, but never on a Margherita or pepperoni, on some pies, I might want dry oregano while on others I want fresh, etc.

When you say you feel differently, are you referring to the book itself as a whole or are you referring to this individual recipe? For the record, i like many different sauce recipes that I have tried. However, this recipe of Peter Reinhart's is a very good and classic recipe if someone handed you a can of tomatoes and said, make some pizza sauce for me. I started this thread in hopes to see how other people make sauce. What recipes do they enjoy? Feel free to post your favorite sauce recipe.

TomNPSIMO, American Pie should be in everyone's pizza library

« Last Edit: March 10, 2013, 12:03:15 PM by TomN »

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scott123

Tom, the link I posted goes into tremendous detail regarding my thoughts on both the sauce and the book. The Cliff notes– I'm not a fan of either. Reinhart is a talented writer, but American Pie is riddled with so much misinformation that it should be avoided like the plague.

I don't post my sauce recipe because I don't really believe in the concept of sauce recipes. If you start off with a good tomato, you really shouldn't need much more than that. Salt, and, if the tomato is tart, it might need a little sugar. Garlic, oregano and basil (fresh, never dried) are nice, but only in very small quantities– nothing that would ever detract from the taste of the tomato. Besides sticking to small amounts, these optional ingredients have very distinctive flavors, and can easily be adjusted to taste. In addition, these additions should be tailored to the specific tomato. An approach that works for one brand of tomatoes most likely won't work for another brand.

Scott123 and I have talked before about some different brands of tomatoes, each individual has to search out the product which best suits your own taste. One thing I really don't care for is when they package basil in with the tomatoes, to my taste the basil overwhelms the tomatoes in many instances. Many threads on the forum talk about different brands of tomatoes, find the ones YOU like best.

Can you post your sauce recipe anyhow? I just want to see what you like. I understand that it not to be declared as the "Correct" sauce. However, I just want to try your personal choice for a sauce recipe on my pizza. (measurements you use?) I appreciate your willingness to share it and I am sure there are others that appreciate the variety of sauces and would like to know yours as well. We are learn from each other on this forum. Thank you.

TomNPSIf you look at my thread. "using beer instead of water", I list beers that have turned out good dough, and some are my personal choices to use, yet there is a whole world of different beers to try. Expensive and not expensive beers. Limited beers, and plentiful, easy to find beers. I list them to help others enjoy their dough making, not to say i have found the only beer to use. The same is true with sauce recipes. Thank again. I look forward to your sauce recipe.